Description
This creamy coconut lime chicken recipe combines tender chicken breasts with a rich, flavorful coconut milk sauce infused with lime, turmeric, and fresh cilantro for a delightful and easy-to-make meal.
Ingredients
Units
Scale
Chicken
- 4–6 chicken breasts (boneless, skinless )
- Salt and pepper
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1/2 cup diced onion
- 1 red bell pepper (diced)
- 2–3 cloves garlic (minced)
Sauce
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon turmeric
- 1 13.6 oz. can coconut milk
- 2 tablespoons lime juice
- 1/2 cup heavy cream
- 1–2 tablespoons chopped fresh cilantro
Instructions
- Cook the chicken: Season 4-6 chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm.
- Sauté vegetables: Add the 1/2 cup diced onion, 1 red bell pepper, diced and 2-3 cloves garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften.
- Make sauce base: In a small bowl, whisk together the 1 cup chicken stock and 1 tablespoon cornstarch. Add to the skillet, along with the 1/4 teaspoon red chili flakes and 1/2 teaspoon turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly.
- Finish sauce and combine: Stir in the 1 13.6 oz. can coconut milk and simmer for another 3-5 minutes. Stir in the 2 tablespoons lime juice and 1/2 cup heavy cream, then return the chicken to the pan. Season with salt and pepper, to taste. Continue to cook for an additional 5-10 minutes, or until chicken is completely cooked through. Sprinkle with 1-2 tablespoons chopped fresh cilantro before serving.
